Remember that ice cream maker you got as a gift that time from that person you knew from that thing?

If your answer is something like “barely,” then you’re like almost everyone else who ever got an ice cream maker. But, unless you have some sort of diagnosed medical condition that prevents you from eating it, you probably still love ice cream. And if it didn’t mean climbing into the attic to find that misbegotten gift, you’d like to make some at home.

Well it turns out you can make ice cream at home, without an ice cream maker. Here are two easy ways to do it:

Place the ricotta in a food processor and blend until very smooth. Pour in the caramel sauce and milk and process again until completely blended. Add the chocolate chips and pulse 2 to 3 times just to combine.

Pour the mixture into a resealable gallon-size plastic freezer bag, using a rubber spatula to get all the ricotta mixture into the bag. Press out the excess air and seal, and then place inside a second plastic bag and seal. Press on the ricotta mixture to distribute evenly inside the bag. Freeze for at least 3 hours or up to 2 weeks.

Before serving, transfer the bag to the refrigerator until slightly softened, 15 to 20 minutes.

For easy serving, remove the outer bag and then reinforce one of the bottom corners of the ice cream bag with several layers of masking tape. Snip through the center of the tape to make a hole or spout. Push the ice cream out of the bag and into dessert cups by squeezing and twisting from the top.

Cook’s Note: For an alternative freezing method, pour the ricotta mixture into a 9-by-9-inch baking dish. Cover loosely with plastic wrap and freeze, stirring well with a wooden spoon every 15 minutes, until desired firmness is reached.

Tart Fruit Ice Cream (a.k.a. Frozen Yogurt, pictured above)

Vanilla yogurt
2 bags of frozen fruit

Spoon yogurt into ice cube trays and freeze.

Place yogurt ice cubes in food processor with 1 bag frozen fruit of choice. Process until mixture is mostly smooth (it’s okay if there are small chunks of fruit)

Pour mixture into plastic container and cover. Freeze, stirring every 20-30 minutes, until mixture is firm enough to scoop.

Serve and enjoy!

Who needs an ice cream maker when you’ve got plastic freezer bags and ice cube trays? This summer, scrap the machine and go straight to the payoff.

Like you, Dan Pashman loves to eat. In addition to hosting Cooking Channel’s Good to Know webisodes, he’s the creator and host of The Sporkful, a podcast and website with the motto, “It’s not for foodies, it’s for eaters.” Whether he’s discussing proper sandwich construction, debating ideal ice cube size, or comparing apples to oranges, Dan’s always seeking new and better ways to eat. He lives with his wife and daughter.

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